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Directions

1Heat oven to 350°F. Place paper cupcake wrapper or baking cup in each of 24 regular-size muffin cups.

2In large bowl, beat cake mix, applesauce, water and oil with electric mixer on medium speed until well blended. Add half of the vanilla bean seeds to batter; stir until mixed. Divide batter evenly among muffin cups.

3Bake 17 to 19 minutes or just until cupcakes spring back when lightly touched in center. Cool cupcakes in pans 5 minutes. Remove from muffin cups to cooling racks. Cool completely, about 1 hour.

4In large bowl, mix whipped topping, powdered sugar and remaining half of vanilla bean seeds. Spoon over top of each cupcake. Garnish each with berries and mint.

EXPERT TIPS

Expert Tips

Add a kiss of flavor to these cupcakes by tossing in a teaspoon of orange, almond or butter-flavor extract in place of the vanilla bean seeds.

To cut back on the calories per serving even more, bake the batter in mini muffin cups for 10 to 12 minutes. Top with frosting for teeny one-bite wonders that taste one-bite wonderful!